Easy Egg Custard

This classic dessert remains a standout for its sophisticated yet mild flavor and its creamy texture. Ideally sized for a kids' snack but worldly enough for a dinner party, it takes just 15 minutes of prep time and can be stored in the refrigerator, covered, for up to 3 days. (It's even better the afternoon after you've made it.)

6. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.

7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.

8. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.

9. Let the custard cool in the water bath for about 2 hours before serving.

Tip:
Cold-water fish such as salmon, mackerel, and herring are the best source of omega-3s (Japan's seafood-rich diet has been linked to that nation's life expectancy, among the world's highest at 82.5 years). In addition, "consuming EFAs may help prevent disorders like ADHD in kids and Alzheimer's in adults," says nutritionist Keri Glassman, who has created a nutrition snack bar for kids that contains omega-3s from flaxseed.

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Recent Review

I halved this recipe because I had one egg yolk left from a cookie recipe, and was looking to see what I could do with it. So I came across this recipe. Based on the feedback, I baked it for an hour for it to set. Also, as soon as the custard came out of the oven, I sprinkled some raw sugar on top. The custard tasted good and was not overly sweet.